Seasonal dining ledger
Every dish honors seasonal Italian harvests and heritage producers. Handcrafted daily in our wood-fired kitchen under the direction of Chef Marco Rossi.
Tuscan Burrata & Heirloom Figs
SignatureBurrata Pugliese con Fichi Arrostiti
Creamy pugliese burrata, wood-roasted black mission figs, 25-year aged balsamic reduction, and wild flowering basil.
Hand-Cut Chianina Beef Tartare
Battuta di Fassona al Coltello
Tuscan Chianina beef, cured egg yolk shavings, caper berries, shallot crisps, and cold-pressed olive oil.
Charred Mediterranean Octopus
Polpo Grigliato su Crema di Ceci
Oak-charred tentacle over rosemary cecina puree, pickled shallots, taggiasca olives, and smoked paprika oil.
Wild Mushroom Arancini
Arancini ai Funghi Porcini e Tartufo
Crispy Carnaroli rice croquettes filled with foraged porcini, melted taleggio cheese, and black summer truffle aioli.
Curated vini & artisanal elixirs
Every vintage and botanical infusion is chosen by our head sommelier to honor Italy's regional soils, coastal citrus groves, and timeless dining traditions.
Barolo Monvigliero
Crushed rose petal, tar, wild strawberry, structured tannins.
Brunello di Montalcino
Black cherry, leather, Mediterranean scrub, savory cedar finish.
Etna Bianco Superiore
Volcanic flint, preserved lemon, saline sea breeze, crisp acidity.
Four-glass tour of Italy's noble vineyards
Enjoy a curated progression of northern whites, Tuscan classics, and southern reds poured table-side alongside Chef Marco's tasting menu.